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Slavonian Čobanac | Croatian Shepherd's Stew
(0)
100 min
Masterpiece
Gurkerl Küche
Slawonischer Čobanac ist der legendäre kroatische Hirtentopf aus Slawonien: Zarter Schweinsschopf, fein gewürfeltes Wurzelgemüse und edelsüßer Paprika langsam in herzhaftem Rinderfond und Rotwein geschmort. Ein herrlich wärmender, aromatischer Eintopf für kühle Herbsttage, perfekt serviert mit frischem Gebäck oder gekochten Erdäpfeln.
Preparation method
Preparation
Pat the pork collar dry with paper towels and cut into bite-sized cubes of approx. 2–3 cm. Season lightly with a little salt and freshly ground pepper.
Prepare the vegetables: Peel and finely chop the onions and garlic cloves. Thoroughly wash, peel, and cut the carrots and celeriac into very fine, small cubes.
Braising the shepherd's stew
Heat the sunflower oil in a heavy stew pot or Dutch oven. Sear the meat cubes in batches over high heat until they have an appetizing brown crust all around. Remove from the pot and set aside briefly.
Chef's tip
For an even deeper flavor, the Čobanac can also be prepared the day before. Reheating allows the paprika, wine, and meat flavors to combine even more harmoniously.
If you prefer to prepare the shepherd's stew in the oven: After pouring in the stock, simply cover and braise gently in the oven at 150 °C top/bottom heat for approx. 90 minutes.
70 min
Under an hour
